Schwäbische Kalbskutteln (Swabian Veal Tripe)
Tripe is a popular dish in Swabian cuisine, especially when served in a delicious sauce. This recipe uses Trollinger, a red wine from the region. Bon appétit!
Recipe for Schwäbische Kalbskutteln (Swabian Veal Tripe):
- 1 kg cooked tripe
- 300 ml meat stock
- 60 ml sherry vinegar
- 50 g flour
- 2 tbsp tomato paste
- 1 l Trollinger (red wine)
- 1 onion
Cut the cooked tripe into thin strips and dice the onion finely. Gently fry the onion in a little oil until transparent, add the sliced tripe and fry for a few minutes without letting it brown. Add the tomato paste, dust with flour and brown to make a dark roux. Stir in the Trollinger and the meat stock.
Simmer for around 30 minutes and season to taste with the sherry vinegar, salt and pepper.
Sprinkle with parsley and serve with fried potatoes.